Tabbouleh Primavera

This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet.

8Servings

Ingredients

1 head Boston lettuce, leaves separated

1 tsp. freshly ground black pepper

1 cup bulgur wheat

1 lb. thin asparagus, trimmed and cut into 1/2-inch pieces

1 medium red bell pepper, finely diced (1 cup)

5 Tbs. olive oil

4 oz. crunchy sprouts, mixed bean sprouts or radish sprouts

4 scallions, thinly sliced

2 medium carrots, shredded (1 cup)

2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)

1/3 cup chopped fresh flat-leaf parsley

3 to 4 Tbs. fresh lemon juice

2 Tbs. chopped fresh mint (optional)

1 tsp. salt

Preparation

In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.

Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes.

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